GATHER JOURNAL

Photograph by David Abrahams Food Styling by Maggie Ruggiero Props by Theo Vamvounakis
    

Soft and Slow Scrambled Eggs & Roasted Cherry Tomatoes with Duck Fat Potatoes

Mains from Issue 7 – Summer 2015 – Spectrum

Studies have found that when you read yellow highlighted text, you are more likely to remember it. We like to think eating a perfect yellow plate of food—say, fluffy eggs, golden tomatoes, and duck fat potatoes fried to a burnished bronze—will prove just as memorable.

serves 4



Roasted cherry tomatoes
  • 2 pints yellow cherry tomatoes, halved crosswise
  • 2 sprigs thyme, leaves stripped off
  • flaky sea salt, such as Maldon, for sprinkling
  • 1 ½ Tbsp extra virgin olive oil

Soft and slow Scrambled Eggs
  • 8 large eggs
  • ¼ cup whole milk
  • 3 Tbsp unsalted butter
  • chopped chives, for serving, optional
  • buttered toast

DUCK FAT POTATOES
  • 1 ½ lb Yukon Gold potatoes (about 3 large), peeled and cut into 1- inch chunks
  • ¼ cup duck fat
  • 1 Tbsp finely chopped parsley
  • flaky sea salt

  • 1

    Preheat oven to 300°F. Arrange tomatoes on a baking sheet cut-sides up. Sprinkle with thyme and salt, and drizzle with oil. Bake until just shriveled, about 1¼ hours.
  • 2

    Before serving, whisk together eggs, milk, and ¼ tsp salt. Melt butter in a large, heavy skillet over medium-low heat. Cook eggs, stirring continuously, until just scrambled but still soft, loose, and slightly wet, about 8 minutes. Be careful not to overcook! Eggs will continue to cook slightly when removed from heat.
  • 3

    Serve eggs immediately (sprinkled with chives if you’d like) along with roasted tomatoes and buttered toast.

     

    Duck Fat Potatoes: Place 1½ lbs Yukon Gold potatoes (about 3 large), peeled and cut into 1-inch chunks, in a large saucepan and cover with 2″ of cold water. Salt generously. Bring to a boil, then simmer until potatoes are just tender but retain their shape, about 8-10 minutes. Transfer with a slotted spoon to a paper towel-lined plate. In a large heavy skillet, melt ¼ cup duck fat over medium heat. Add potatoes and increase to medium-high. Fry, turning occasionally, until golden, about 15-20 minutes. Transfer with a slotted spoon and toss with 1 Tbsp finely chopped parsley and flaky sea salt. Serve immediately.